by THEYUMMYBOWL
This baked eggplant parmesan recipe is coated in a flavorful crispy and salty layer of parmesan breadcrumbs, seasonings, and rich tomato sauce.
Prep. Remove stems from the eggplants and cut it into about ¼ -½ inches thick slices.
''Sweat'' the eggplant. Spread out slices of eggplant in a single layer onto a wire rack lined with a large baking sheet underneath. Sprinkle each slice lightly with salt and let them sit for 1 hour. Then, pat dry the eggplant with kitchen paper.
Prepare three bowls with beaten eggs, flour, and breadcrumbs + seasonings (parmesan, dried herbs, garlic powder, salt and pepper). Dip each eggplant slice on both sides first into flour, then eggs and lastly ...